This Easy Asian Sesame Slaw is a crisp and tangy side that pairs perfectly with a heaver main dish on a hot day. It's really simple to make, too, and the leftovers make a great lunch the next day.
Shred or thinly slice the ingredients. I used a 1lb head of cabbage, some sweet Hungarian peppers, scallions, and parsley.
In a large bowl, whisk together 1/2 C Rice Vinegar, 1/4 C sesame oil, 1/4 C sugar, 3 T soy sauce, and 1/2 tsp salt. Toss vegetables with dressing; refrigerate for 2 hours, stirring occasionally. Taste before serving and adjust seasoning (I added about 2T more rice vinegar).